1 pound boneless, skinless chicken breast
1 can (14.5 ounces) chicken broth
2 tablespoons soy sauce
2 tablespoons dry white wine, or water
1 tablespoon cornstarch
1/8 – ¼ teaspoon ground red pepper
½ cup peanut butter*
1 tablespoon peanut oil or cooking oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 medium onion, thinly sliced and separated into rings
1 pound linguine cooked and drained
2 green onions, sliced
papaya slices, optional
- Cut chicken into bite-size pieces; set aside. For sauce, stir together chicken broth, soy sauce, wine, cornstarch and red pepper in a medium mixing bowl. Blend in peanut butter; set aside.
- Preheat a large skillet or wok over high heat, add peanut oil, adding more as needed during cooking. Stir-fry garlic and ginger in hot oil for 15 seconds. Add onion; stir-fry 2 – 3 min. until onion is crisp-tender. Remove vegetables from skillet.
- Add half the chicken; stir-fry 3 min. or until done. Remove first batch of chicken and add the rest, cooking as above. Return all chicken to the skillet, pushing it to the side’s stir sauce and add to the center of the skillet. Cook sauce and stir until thickened and bubbly. Cook, stirring 2 min. more. Return vegetables to pan; stir to coat.
- Serve over linguine, sprinkled with green onion. Serve with papaya, if you like.